Characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysates

Abstract The need to feed the increasing world population with high quality protein and enormous post-harvest losses of okra fruits necessitated research on seeds in this study. Whole flour (WF) matured seed was processed obtain defatted (DF), concentrate (PC) isolate (PI), followed by hydrolysis three different proteases; pepsin (PHp), pancreatin (PHc) trypsin (PH T ) produce hydrolysates. flours, proteins hydrolysates were analyzed for changes functional groups using Fourier, Transform Infrared (FTIR), amino acid composition, solubility profile some properties. FTIR results showed presence N-H stretching, C=O C=N stretching bending C-N samples. Protein hydrolysate had higher essential acids (51.32–53.01%) than unhydrolysed samples (36.31–37.99%) . PI WF highest water absorption swelling capacities respectively. profiles minimal at pH 2–4 then increased after isoelectric point. PC more soluble between 2–8. foaming properties least absence salt but 0.5 M sodium chloride. emulsion capacity 1.0 NaCl. in-vitro digestibility that digestible (83.26–86.08%) unhydrolyzed (36.48–80.90%). antioxidant PHp PH exhibited better radical scavenging metal chelating activities respectively other study concluded demonstrated potentials as ingredients food preparation may be considered a strategy reducing fruit subsequently feeding proteins. Graphical abstract